Liver Function-Boost it Naturally

By Bryon Zirker

The liver is chiefly responsible for keeping you from
getting sick when you have a few drinks and getting
that wine buzz. You have to love your liver. The
problem is that your liver has its limits. If hit to hard
and for to long it will become hard and stop functioning
hence liver failure.

This condition is called Cirrhosis of the liver. It is one
the top 10 causes of death in the US. It seems to go
almost totally unnoticed. A simple remedy for for the
poor liver function which can be had at the local drugstore
is.............milk thistle. Really?.......Yup.

Milk Thistle has many anti-aging properties. it resides
in the daisy family. When consumed it binds to the soft
membrane of cells and begins to form a fabulous protective
shield against toxins like, pollutants, alcohol, prescription
drugs and mushrooms that are poisonous to our systems.
This study, published in the scientific journal Herpetology
Research indicates that milk thistle was used successfully
to treat not only cirrhosis but also hepatitis (liver inflammation
and dysfunction) caused by viral infection and excess alcohol
consumption.
Pharmaceutical companies hate this kind of news. In fact they
are spending a lot of money trying to get natural ingredients
available in nature labeled as drugs so as to control their use.
They are also trying to copy the molecular structures of these
naturals unsuccessfully however. We can still enjoy the benefits
of Milk Thistle. It can be purchased at stores like Rite Aid,
Wal-Mart or online at Amazon. It costs around 6 buck for a
one month supply.

Avoid AGE With Cooking!



By Bryon Zirker

The process used for cooking is as important as the
food being cooked.

AGE stands for "Advanced Glycation End Products". This
class of toxins have been linked to diabetes, inflammation,
insulin resistance, Alzheimer’s disease and vascular and
kidney disease.

These toxins get absorbed into your body tissues when you
consume animal products cooked at high temperatures. This
includes grilling, broiling, smoking and pasteurizing.

In the Journal of Gerontology, a study about age and diet
was conducted to determine the effects of AGE. 170 men and
women evaluated as healthy in two age groups ages 18 to 45
and ages 60 to 80.

AGE levels where higher in the older group overall. Some of
the younger group however had levels as high as those seen
in diabetic patients. So the higher the level consumption of
foods containing AGE, and other inflammation causing toxins,
higher blood levels were recorded.

How to reduce AGE? Very simply put, keep the heat down. Main-
tain the H2O levels of the food being cooked. Try more foods
in raw form. When the heat is on, slow roast, boil, steam, or
stew foods slowly. Go for raw milk, juices and cheeses and
bypass the effects of pasteurizing.